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Breakfast
High-Protein Sourdough Discard Pancakes
☆☆☆☆☆ Be the first to rateLooking for a delicious way to use up sourdough starter? These sourdough pancakes combine starter, eggs, collagen, and protein powder for a satisfying breakfast that's easy to prepare.
Why You’ll Love This Recipe
I love recipes that make meal prep easier, and these pancakes are freezer-friendly, too. Make a batch ahead of time, freeze them, and warm them up whenever you need a quick breakfast!
THE RECIPE
Ingredients & preparation
Check off ingredients as you go, then follow each step.
Ingredients
Preparation steps
- 1
Preheat the Pan
Preheat your skillet over medium-high heat while you prepare the pancake batter.
- 2
Prepare the Pancake Batter
In a mixing bowl, combine the sourdough starter, egg, melted butter or oil, sweetener, and salt. Mix thoroughly until everything is incorporated.
Add the collagen powder and protein powder. Stir until the powders are evenly distributed throughout the batter.
- 3
Add the Baking Soda
Add the baking soda and mix well. The baking soda helps give the pancakes a lighter texture.
- 4
Cook the Pancakes
Once your pan is heated, lightly coat the cooking surface with oil.
Use a ⅓-cup measuring cup to scoop the batter into the pan for evenly sized pancakes. Alternatively, divide the batter into portions by eye.
Cook until the edges begin to set and bubbles appear in the center, usually about 2–4 minutes depending on your skillet and heat.
Carefully flip and cook the other side for approximately 1 minute, or until golden brown and cooked through.
- 5
Repeat with the remaining batter.
Notes & tips
Notes & Tips
About the sourdough starter: The original recipe calls for 1 cup (200g) of starter. The original notes recommend a starter fed approximately 6–12 hours earlier and bubbly for fluffy pancakes. If you're specifically using sourdough discard, the results may differ depending on how recently it was fed and how active it is.
Adjust your cooking temperature: Protein and collagen powders can affect batter texture. If the pancakes brown too quickly before cooking through, reduce the heat slightly.
Measure with a scale: Weighing ingredients can make your results more consistent and reduce the number of measuring cups and spoons you need to wash.
How to store
Meal Prep & Freezing
These pancakes are great for making ahead!
- Allow the cooked pancakes to cool completely.
- Freeze in a freezer-safe container or bag, separating them as needed to prevent sticking.
- When you're ready to eat, microwave a frozen pancake for approximately 10–20 seconds to begin defrosting.
- Briefly toast in a toaster or warm in a pan to bring back some of that freshly cooked texture.
Enjoy an easy breakfast without having to make pancakes from scratch every morning!
What to serve with
Serving Suggestions
Top your pancakes with a cup of yogurt and fresh berries for a delicious alternative to whipped cream.
Other topping ideas include:
- Fresh sliced strawberries or blueberries
- Greek yogurt
- A drizzle of honey or maple syrup
- Nut butter
- Cinnamon
Happy home hacking!
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